Ingredients

The following ingredients have 4 Servings
  • 2 tablespoon Ghee (30ml)
  • 4 cups Pumpkin (cubed to about 1.5 inch (38mm))
  • 1/2 cup Almond Milk
  • 5/8 cup Brown Sugar ((1/2 cup + 2 tbsp), adjust to taste)
  • 1/2 cup Desiccated Coconut (plus more for serving)
  • 1/2 teaspoon Cardamom powder (Elaichi)
  • 1 tablespoon Cashews (broken, plus more for serving (optional))
  • 1 tablespoon Almonds (sliced, plus more for serving (optional))
  • 1 tablespoon Raisins (golden)
  • 2 teaspoon Ghee (for finishing, 10ml)

Instruction

  • Start the pressure cooker in sauté mode When it displays hot, add 2 tablespoons (30ml) of ghee to the pot, then add the cubed pumpkin. 
  • Sauté for 2 to 3 minutes until the raw smell of the pumpkin goes away. Add the almond milk and close the pot with the lid. 
  • Press the manual or pressure-cook button with the pressure valve in sealing position. Cook on high pressure for 5 minutes. Do a quick-pressure release. (For stovetop pressure cooker, cook for 2 whistles)
  • Open the pot and set to sauté mode. Mash the pumpkin with a fork or potato masher. 
  • Then add the sugar and cook for 2 to 3 minutes, stirring continuously. 
  • Add the desiccated coconut powder along with the cardamom powder and cook the halwa for 2 to 3 minutes more, stirring continuously until the mixture starts to thicken. 
  • Add the cashews, almonds and raisins and cook for another 2 minutes. Stir in the remaining 2 teaspoons (10ml) of ghee and mix. 
  • Garnish with more nuts and coconut powder, if desired, and serve warm.